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–+ servings
Chicken and rice in cast iron pan.

Easy One Pot Chicken and Rice

Samantha Erb
One pot chicken and rice is easy to make with minimal ingredients! Flavorful and satisfying, pair it with some veggies and serve weeknight dinner in less than 60 minutes.
4 from 1 vote
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Dinner Recipes
Cuisine American
Servings 6
Calories 549 kcal

Equipment

Ingredients

  • 5-6 chicken thighs bone-in, skin-on preferred
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1/2 tsp salt plus more for seasoning
  • 1/4 tsp black pepper
  • 2 tbsp olive oil or vegetable oil
  • 1 cup yellow onion diced
  • 1 tbsp garlic minced
  • 1 tbsp tomato paste
  • 2 cups long-grain rice rinsed (white rice or jasmine rice)
  • 4 cups chicken stock or vegetable broth

Instructions
 

  • Mix the onion powder, garlic powder, paprika, salt, and black pepper in a small bowl to create a seasoning blend. Rub this mixture evenly over both sides of the chicken thighs.
  • Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken thighs, skin side down, and cook for 5-6 minutes per side until golden brown. Remove the chicken and set aside. Scrape out any burned bits from the bottom of the pot.
  • In the same skillet, add the diced onion and minced garlic. Sauté for 1-2 minutes, stirring frequently, until they soften. Stir in the tomato paste and cook for 1 minute to deepen the flavor.
  • Add the rice to the skillet with the onion mixture and stir to coat in the flavors. Toast the rice for 2-3 minutes, stirring occasionally.
  • Pour in 4 cups of chicken stock or vegetable broth and stir well to combine.
  • Place the chicken thighs back into the skillet, arranging them on top of the rice. Cover the skillet with a tight-fitting lid, reduce heat to medium-low, and let it simmer for 20-25 minutes, or until the rice has absorbed the liquid and the chicken reaches an internal temperature of 165 degrees F.
  • If the chicken isn't fully cooked after simmering, preheat the oven to 350 degrees F and transfer the covered skillet inside. Bake until the chicken is fully cooked through.
  • Turn off the heat and let the dish rest, covered, for 5 minutes. This allows the rice to absorb any remaining liquid and enhances the texture.
  • Fluff the rice gently with a fork, and serve the chicken and rice hot.

Notes

  • Pat the chicken dry before adding the seasoning mixture to allow the seasoning to stick and the chicken to sear better.
  • Rinse the rice before using it to remove any excess starch so it doesn’t taste gummy.
  • A heavy-bottomed pot like a Dutch oven or a sturdy skillet is best for this dish because of the even heat distribution.
  • Chicken must reach an internal temperature of 165 degrees F. Sometimes simmering it isn’t enough. If that happens, pop it in the oven at 350 degrees F until cooked through.
  • Rice can go from perfectly toasted to burnt very quickly, so keep an eye on it as it cooks. Start checking for doneness after about 20 minutes of simmering just in case.
  • Be patient and don’t skip the rest time.
  • Store leftovers in the fridge for up to 3 to 4 days in an airtight container. To reheat, add a little splash of water or broth to keep it from trying out and warm it over medium on the stove or in 30-second increments in the microwave.

Nutrition

Calories: 549kcalCarbohydrates: 59gProtein: 24gFat: 23gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gTrans Fat: 0.1gCholesterol: 97mgSodium: 521mgPotassium: 521mgFiber: 2gSugar: 4gVitamin A: 284IUVitamin C: 3mgCalcium: 42mgIron: 2mg

This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.

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